The Sands, menu, image 2

Thanksgiving <br> November 28, 1957 <br> Dinner <br> Celeri en branche with mixed olives <br> Fresh fruit cup supreme, carmen <br> Or- lobster cocktail, sicilienne sauce <br> Apple cider <br> Assorted nuts <br> Soups <br> Cream of corn, louisiana <br> Consomme double royale <br> French onion soup <br> Jellied madrilene <br> Cold cream vichyssoise <br> Cold beet borscht in sour cream <br> Our chinese chef <br> Recommends <br> White meat chicken chow mein with hearts of celery <br> Bamboo shoots, water chestnuts and mushrooms <br> Pepper steak with bamboo shoots, water chestnut <br> Mushrooms and fresh tomatoes <br> Entrees <br> Roast tom turkey,chestnut dressing,giblet gravy, cranberry sauce <br> Brook trout saute veronique, grapes, brown butter <br> Braised stuffed goose with apple-sage dressing, madeira sauce <br> Baked premium ham, champagne sauce, peach fritter <br> Roast prime rib of beef au jus <br> Broiled double french lamb chops, vert pres <br> Charcoal broiled new york cut sirloin steak <br> Grilled eastern filet mignon, maitre d’hotel <br> Candied sweet potatoes <br> Whipped potatoes <br> Baked potatoes <br> New peas, french style <br> Puree squash <br> Brussel sprouts with chestnuts <br> Alexandra salad, choice of dressing <br> Desserts <br> Hot mince hard sauce pie <br> Fresh pumpkin pie chantilly <br> Sands special <br> Strawberry cheese cake <br> Apple pie <br> Petit-fours <br> Ice cream <br> Sherbert <br> French pastry <br> Plum pudding, brandy sauce <br> Mocha coffee <br> Jack entratter presents in the sands <br> Copa room <br> Dean martin <br> Ken lane accompanist <br> Paul gilbert <br> The vogues <br> The exciting texas copagirls <br> Antonio morelli and his music <br>